Ingredients
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2 cups cooked pulled pork (store-bought or slow-cooked)
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8–10 flour or corn tortillas
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1 1/2 cups shredded Monterey Jack or cheddar cheese
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1 cup enchilada sauce (store-bought or homemade)
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2 chipotle peppers in adobo sauce, minced
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 tbsp olive oil
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Salt and black pepper to taste
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Optional: chopped cilantro and sour cream for garnish
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a baking dish.
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In a skillet, heat olive oil over medium heat. Sauté onion and garlic until softened, about 3–4 minutes. Stir in minced chipotle peppers and cook 1 minute more.
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Add pulled pork, season with salt and pepper, and stir to combine with onions and chipotle. Remove from heat.
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Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish.
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Fill each tortilla with a portion of the pulled pork mixture and a little shredded cheese. Roll up and place seam-side down in the dish.
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Pour remaining enchilada sauce over the top of the rolled tortillas. Sprinkle with remaining cheese.
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Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
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Garnish with chopped cilantro and a dollop of sour cream before serving.
Notes
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For extra smoky flavor, add a dash of smoked paprika to the pork filling.
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Make ahead: Assemble the enchiladas and refrigerate for up to 24 hours before baking.
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Serve with Mexican rice and refried beans for a complete meal.
- Prep Time: 15
- Cook Time: 30
Nutrition
- Calories: 450